During our trip to Frankfurt, my husband and I were fortunate to discover a delightful vegan restaurant. Among their many incredible dishes, we were particularly excited about the mouthwatering desserts. We ordered two types of cheesecake, both of which were amazing: baked, sweet, low-fat, light, and with a perfect texture.
I’m not a fan of raw desserts because I struggle to digest nuts well. Additionally, I dislike coconut cream due to its high saturated fat content, which tends to make me feel unwell afterward. My husband diligently searched for a cheesecake recipe that would meet our needs: not raw, low-fat, and with a pleasing texture reminiscent of what we enjoyed in Frankfurt. I believe he found the perfect one! ElaVegan, a blog by a talented food stylist, features a recipe for baked cheesecake with a silken tofu base. It’s low-fat, oil-free, gluten-free, and sugar-free. I translated her recipe into Russian and created a short video. While you can find the original recipe in English on Ela’s page, I’ll also share my description here
Baked Vegan Cheesecake by Ela Vegan
Ingredients
Cake base
- 180 g Oatmeal Flakes
- 120 g Bananas
- 90 g Walnuts
- 90 g Agave Syrup
Filling
- 600 g Silken Tofu
- 100 g Cashews
- 100 g Agave Syrup
- 80 g Coconut Cream
- 40 g Corn Starch
- 2 tbsp Lemon Juice
- 1 tsp Vanilla extract
Instructions
- First, soak the cashew nuts by pouring boiling water over them and letting them sit.
- While the cashews soak, roast the walnuts in a skillet and chop them finely.
- In a blender, grind the oatmeal flakes into a flour.
- In a bowl, mix the dry and wet ingredients. Smash a banana with a fork until it reaches a creamy consistency, then combine it with the oatmeal flour.
- Add the chopped nuts and agave syrup.
- Carefully spread the mixture over the surface of a baking tray lined with baking paper. Place the cake base in the refrigerator while you prepare the filling.
- To make the filling, place all the ingredients in a blender: drained cashew nuts, silken tofu, agave syrup, coconut cream, cornstarch, lemon juice, and vanilla extract. Blend until smooth.
- Pour the filling into the prepared base, making sure to release as many air bubbles as possible before placing it in a preheated oven. Bake the cheesecake for about 50-60 minutes at 175°C (350°F).
- Once baked, let the cake sit in the oven with the door slightly open for another 10-15 minutes. It’s best to serve the cake completely cooled; after refrigerating, it tastes especially good.
- *The video is in Russian, but it includes images of the process if needed.
Video
Nutrition facts
The cheesecake is light, low in calories, and incredibly tender. I especially loved the golden crust! I was so excited to try it that we cut into it while it was still warm. However, I recommend letting it cool thoroughly in the refrigerator first. By the second day, there was hardly any left—it was devoured! I hope you enjoy it as much as we did!
Do you like this recipe?
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